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HCM181

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Contemporary Restaurant Desserts

Business and Social Sciences Division CLC - College of Lake County

Course Description

In this course, students will plan, organize, and prepare dessert menu items typically served in an upscale dining establishment with an emphasis on modern menu trends, flavor combinations and plate presentation. Students will develop an awareness of and utilize seasonal, locally grown and produced ingredients to create the components of desserts for Prairie, a CLC student run restaurant.

Minimum Credit Hours

3

Maximum Credit Hours

3

PCS Code

1.2

Requirements

Prerequisite: HCM 170 (C or better)

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